Introduction: EASY BALSAMIC CHICKEN
When I got married way back when, Wifey said, "Pick a room and I will excel in that room!" I made my selection, thus I'm the cook of the family. Here is a simple concoction I make regularly. One of Wifey's favorites.
Teachers! Did you use this instructable in your classroom?
Add a Teacher Note to share how you incorporated it into your lesson.
Step 1: INGREDIENTS
I use boneless, skinless chicken thighs since we both like dark meat, corn oil, a can of mushroom stems and pieces, balsamic vinegar, all purpose flour, salt and pepper to taste, and serve it over rice. I use minute rice.
Step 2: WASH THE CHICKEN
Wash the chicken well. Trim off fat. Cut into bite size cubes.
Step 3: COOK
Put a little oil in the pan and preheat. Add chicken cubes. Brown both sides
Step 4: ADD THE FLAVOR
Add about a third cup of balsamic vinegar. I've cooked this so many times I just pour the balsamic vinegar in without measuring. Pour in the can of mushrooms AND the juice it comes in. Add about 3 heaping table spoons of all purpose flour to thicken the sauce. Cook until done
Step 5: SERVE OVER RICE
One cup rice and one cup of water into the microwave for six minutes. Serve with the veggie of your choice. An alternative is to serve over egg noodles. Or on a plate by itself. Wifey actually takes the mukimame and covers the chicken with it.
Let me know if you try it.